Jamaican Jerk Scallops

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
305
protein 
22 g
sodium 
498 mg
carbohydrates 
32 g
fat 
10 g
fiber  
3 g
cholesterol 
42 mg
Servings 
4
Ingredients 

Salsa
½ cup orange sections
¼ cup diced pineapple
¼ cup diced tomatoes
2 Tbsp diced cucumber
1½ tsp fresh lime juice
1½ tsp chopped fresh cilantro
¾ tsp minced jalapeno peppers
¼ tsp sea salt
Pinch cane sugar

1¼ tsp thyme
1¼ tsp chili powder
½ tsp garlic powder
½ tsp ground ginger
½ tsp onion powder
¼ tsp allspice
¼ tsp cinnamon
Pinch ground cloves
2 Tbsp extra virgin olive oil
12 med scallops 
2 cups Black Coconut Rice

Instructions 
  1. Combine all ingredients for salsa and mix well.
  2. In a small bowl, combine herbs and spices and mix well.
  3. Coat scallops with olive oil and sprinkle with spices. Grill or sauté until just cooked through, about 1 to 2 minutes on each side. Do not overcook.
  4. Serve 3 scallops with ½ cup salsa and ½ cup coconut rice.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.